Gazpacho with Shrimp and Avocado Relish

Enjoy a cool summer soup with freshly cooked shrimp and a creamy avocado relish for a quick weeknight dinner. The shrimp add protein, making this the perfect one-dish meal. Pair with a warm slice of grilled garlic bread, perfect for dipping.

Yield: 4 servings (serving size: 1 cup soup and about 1/3 cup relish)

Ingredients

• Soup:
• 1  pound  peeled and deveined large shrimp
• 3/4  cup  chopped red bell pepper
• 1/4  cup  chopped fresh cilantro
• 3  tablespoons  chopped red onion
• 2  tablespoons  fresh lemon juice
• 3/4  teaspoon  salt
• 1/2  teaspoon  hot pepper sauce
• 1  pound  plum tomatoes, seeded and chopped
• 1  medium cucumber, peeled and chopped
• 1  garlic clove
• 1  (11.5-ounce) can low-sodium vegetable juice
• 
  Relish:
• 1/4  cup  finely chopped red bell pepper
• 2  tablespoons  chopped fresh cilantro
• 1  tablespoon  finely chopped red onion
• 1  teaspoon  fresh lemon juice
• 1  ripe peeled avocado, diced

Preparation

1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.

2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp.

3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

Grilled garlic bread: heat a grill pan over medium-high heat. Brush 4 (1-ounce) slices French bread with 1 tablespoon olive oil. Add bread to pan; cook 1 1/2 minutes on each side. Rub toast with cut sides of a halved garlic clove.

Nutritional Information

Calories:

250

Fat:

9g (sat 1.4g,mono 4.6g,poly 1.7g)

Protein:

26g

Carbohydrate:

17.5g

Fiber:

6.2g

Cholesterol:

172mg

Iron:

3.9mg

Sodium:

675mg

Calcium:

105mg